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Hearty Cheddar Garlic Herb Potato Soup

A creamy and flavorful potato soup that combines cheddar cheese, garlic, and fresh herbs, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5 lbs Yukon Gold potatoes, peeled and cut into uniform ½-inch cubes Best for creamy texture.
  • 4 tbsp unsalted butter (or a mix of olive oil and butter)
  • 1 large yellow onion, finely chopped
  • 5-6 cloves garlic, minced For a deep, flavorful aroma.
  • ¼ cup all-purpose flour Used to make the roux.
  • 4 cups low-sodium chicken or vegetable broth
  • 2 cups whole milk (or half-and-half) Use half-and-half for a richer flavor.
  • ½ cup heavy cream Optional, for extra richness.
  • 1 tbsp finely chopped fresh parsley
  • 1 tbsp finely chopped fresh chives
  • 1 tbsp finely chopped fresh thyme
  • 2 cups freshly shredded sharp cheddar cheese Freshly shredded melts better.
  • to taste salt and pepper
  • to taste cayenne pepper For a hint of warmth.
Optional Toppings
  • crumbled bacon For garnish.
  • extra cheese For garnish.
  • sour cream or Greek yogurt For garnish.
  • croutons For added crunch.

Method
 

Preparation
  1. Peel and cut the Yukon Gold potatoes into uniform ½-inch cubes, then rinse under cold water.
  2. Heat the unsalted butter (or oil and butter mix) in a large pot over medium heat.
  3. Add the finely chopped yellow onion and sauté until soft, about 5-7 minutes.
  4. Stir in the minced garlic and cook for another minute.
  5. Add the all-purpose flour to create a roux and mix well.
Cooking
  1. Gradually whisk in the low-sodium chicken or vegetable broth, scraping the bottom of the pot to release the flavorful bits.
  2. Bring the broth to a simmer, then add the potato cubes.
  3. Cook the potatoes for 15-20 minutes until tender.
  4. Blend half of the soup in a blender for a creamy texture and return it to the pot.
  5. Lower the heat and stir in the whole milk (or half-and-half) and heavy cream.
  6. Add the chopped parsley, chives, and thyme; mix until heated through.
  7. Gradually stir in the shredded cheddar cheese until melted and combined.
  8. Season with salt, pepper, and cayenne to taste.
Serving
  1. Serve the soup in bowls, garnished with toppings such as crumbled bacon, extra cheese, sour cream, fresh herbs, or croutons.

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze for about 3 months. To reheat, add a splash of milk or broth to restore creaminess.